Moroccan Grilled Chicken, South Beach Diet

1/2 cup extra-virgin olive oil
1 tsp dried oregano
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp ground cloves
3 cloves garlic, minced
16 oz boneless, skinless chicken breast halves

1 box (5.8 oz) Near East Roast Garlic & Olive Oil Couscous
(plus 2 tsp olive oil or butter for box of couscous)

1/2 cup canned pimentos, drained
2 Tbs lemon juice

Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill pan over medium heat for about 20-30 minutes, or until juces run clear. Remove from grill pan, cover and keep warm.

Pimento Sauce: Combine the pimentos and lemon juice in a food processor. Process for 30-45 second or until sauce is smooth. Transfer to a covered container. Serve at room temperature.

Meanwhile, prepare the couscous according to package directions.

When couscous is ready, divide into 4 servings (about 2/3 cup each). Thinly slice chicken breasts and fan over the couscous (4 oz chicken per serving). Drizzle 2 tablespoons of the sauce over each chicken breast.

Number of Servings: 4

Recipe submitted by SparkPeople user SCAMPIJO2010.